Juicy peaches take center stage here, tossed with a touch of cinnamon, vanilla, and a bright squeeze of lemon juice before bubbling away under a golden, tender biscuit topping. That topping gets its craggy, buttery texture from cold cubes worked into the dry ingredients until crumbly, then brought together with buttermilk for a rich, tangy crumb. Dropped in rustic spoonfuls over the fruit and baked until deeply golden, it bakes up with plenty of gaps for that peach filling to peek through and thicken. The whole dish rests for a few minutes out of the oven so the fruit sets into a spoonable, syrupy base under each biscuit. It's a warm, comforting dessert that fits neatly into an added sugar free spread without losing that classic peach cobbler charm. Serve it warm, straight from the dish, for the best gooey-meets-crisp contrast.
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Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
In a large mixing bowl, toss the sliced peaches with the granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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